Speedy Shrimp & Veggie Stir Fry
Whip up a quick and healthy meal with this Speedy Shrimp & Veggie Stir Fry. Packed with flavorful shrimp and crisp vegetables, all coated in a savory sauce, it’s perfect for a weeknight dinner.
Equipment
- small bowl
- large wok or skillet
Ingredients
Main
- 1 lb large shrimp peeled and deveined (fresh or frozen, thawed)
- 2 tbsp soy sauce low sodium preferred
- 1 tbsp oyster sauce or hoisin sauce for a vegetarian option
- 1 tsp sesame oil
- 1 tsp cornstarch
- 0.5 tsp fresh ginger grated
- 2 cloves garlic minced
- 2 tbsp vegetable oil or other high-heat oil like canola or grapeseed
- 1 small onion thinly sliced
- 1 red bell pepper thinly sliced
- 1 cup broccoli florets
- 1 cup snap peas
Garnish (Optional)
- sesame seeds
- chopped green onions
Instructions
Preparation
- In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, cornstarch, grated ginger, and minced garlic to create the sauce.
- Pat the shrimp dry with paper towels to ensure better searing.
Cooking
- Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat.
- Add shrimp to the hot wok and cook for 1-2 minutes per side until pink and opaque; remove and set aside.
- Add the remaining 1 tablespoon of vegetable oil to the wok, then stir-fry sliced onion, red bell pepper, broccoli florets, and snap peas for 3-5 minutes until crisp-tender.
- Return the cooked shrimp to the wok with the vegetables, re-whisk the sauce, and pour it over the ingredients.
- Toss everything to coat evenly and stir-fry for 1-2 minutes until the sauce thickens slightly.
Serving
- Remove from heat and garnish with sesame seeds and chopped green onions if desired.
Notes
Cook shrimp in batches if necessary to avoid overcrowding the pan and ensure even cooking. Re-whisk the sauce just before adding it to prevent the cornstarch from settling at the bottom. Serve immediately for best results.